Warm Potato Salad Food

MOMMA'S WARM POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

WARM DIJON POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
• Combine mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika in a large bowl. Add potatoes, red onion, and green onions; gently toss to combine.

NEW POTATO SALAD

Steps:

• Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
• Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.

WARM BACON POTATO SALAD

Steps:

• For the vinaigrette:
• Mix all the ingredients together in a small bowl and set aside.
• Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
• Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
• Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.

WARM POTATO SALAD

Steps:

• Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and steam until potatoes are tender, 15 to 18 minutes. Transfer potatoes to a medium bowl and add olive oil, vinegar, and mustard; toss to combine. Using the large holes on a box grater, grate egg into potatoes. Add onion, season with salt and pepper, and toss to combine.

HOT POTATO SALAD

Steps:

• Boil potatoes 35 minutes. You can leave the skins on or not once the potatoes are cool for this recipe according to taste. Cube potatoes when cool.
• Chop onion fine. Cube Velveeta cheese. Preheat oven to 350 degrees F. Combine potatoes, onion, mayo, salt, pepper and cubed cheese.
• Put in a 9x9 or 13x9 oven safe casserole dish. Top casserole with bacon that you have cut into small pieces with kitchen shears.
• Bake for 50 or 60 minutes.

HOT POTATO SALAD

Steps:

• Toss all ingredients in large bowl.
• Serve warm.

WARM POTATO & CHERRY TOMATO SALAD

Steps:

• Boil the potatoes in plenty of salted water until cooked through, about 15-20 mins. Remove from the heat and drain. Cut each potato in half - if they are very big, cut into thirds.
• Heat the oil in a large non-stick frying pan, then fry the potatoes with the anchovies, olives and some salt and pepper. Stir frequently. When browned, add the garlic, tomatoes and balsamic vinegar, then fry for a couple more mins. Serve warm.

EARL'S WARM POTATO SALAD WITH ROAST CORN AND BACON

Steps:

• Preheat oven to 425.
• Dice potatoes in salad size pieces. Put them in a single layer on a cookie sheet.
• Spread corn evenly over potatoes.
• Spread chopped onions over potatoes.
• Lightly smash garlic distribute cloves evenly through potatoes.
• Drizzle liberally with olive oil and salt and pepper.
• Toss to combine.
• Roast until potatoes are cooked and crisp.
• Cook and chop or crumble bacon, put aside.
• Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese and salt (keep in mind bacon will add salt and potatoes have been seasoned) and pepper to taste.
• After roasting with the potatoes remove garlic cloves. Mash them into a paste and add to dressing.
• Toss roast potatoes, corn, bacon and dressing together. Serve warm. Leftovers are delicious cold!

WARM POTATO SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Toss the potatoes in the olive oil and place them on a baking sheet. Bake for about 25 minutes, or until the potatoes are tender and golden in colour.
• In the mean time, in a frying pan cook the chopped onion in 2 tsp butter (you can even use a little bacon grease instead), until soft and golden. Set aside.
• Combine the ingredients for the dressing: mayonnaise, sour cream, mustard, Tabasco, salt and pepper.
• When the potatoes are done cooking and still warm, add them to a large bowl, then stir in the onions, pickles, green onions, bacon and dressing.
• Serve warm or at room temperature.

WARM POTATO SALAD

Steps:

• Rinse the new potatoes.
• Add to a pan of boiling salted water and cook until tender, about 15 minutes.
• Drain and turn the potatoes on to a clean tea cloth to dry.
• Slice the potatoes thickly and turn into a serving bowl.
• Combine the vinegar, mustard, honey, olive oil and seasoning.
• Mix well, pour over the hot potatoes and turn them gently to coat all over.
• Trim the green onions.
• Chop all the white and some of the green stems.
• Add them to the potato salad along with the chopped parsley.
• Mix again.
• Serve while still warm or at room temperature.

DANISH WARM POTATO SALAD

Steps:

• In a small bowl, mix together the 4 tablespoons of white vinegar, 2 tablespoons mayo, 2 tablespoons sour cream, 2 tablespoons chopped capers, 1 small bunch chopped dill (about 3 tablespoons) and a few chopped or julienned basil leaves. Season the dressing with salt and pepper to taste and set aside.
• Wash 1 pound of new potatoes and cook, unpeeled, in salted water for about 20 minutes. Drain and cut into halves or quarters if too large; set aside.
• Meanwhile, slice the kernels off the corn cob with a sharp knife or use a corn zipper tool. Thinly slice the small red onion. Put the onions and corn kernels in a pan, add three tablespoons of white vinegar and boil for 2-3 minutes.
• Mix the onion and kernels mixture with warm potatoes. Toss in the dressing and top with 3 cups of mixed baby greens.

WARM POTATO SALAD

Steps:

• Cook potatoes in a saucepan of boiling salted water for 12-15 minutes until tender. Drain well.
• Meanwhile, bring a saucepan of salted water to boil. Cook corn for 4-5 minutes, until tender. Drain well. Remove kernels from cobs.
• To make the dressing: In a small jug, whisk all ingredients together. Season to taste.
• In a large bowl, combine potatoes, corn, beans, onion and herbs. Pour over dressing, tossing to coat. Serve warm or cold.

WARM SAUSAGE AND POTATO SALAD

Steps:

• In pot of boiling salted water, cook potatoes for 20 minutes or until tender. Drain and let cool; cut in half, or quarter if large. Place in bowl. Add tomatoes and capers.
• Place sausages on greased grill over medium-high heat, close lid and grill until no longer pink inside, about 15 minutes. Slice and add to potato mixture.
• Whisk together vinegar, olive oil, sun-dried-tomato oil, mustard, salt and pepper; toss with potato mixture. Let stand for 5 minutes. Sprinkle with oregano.

WARM GERMAN POTATO SALAD

Steps:

• In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
• While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
• Drain potatoes and let stand until cool enough to handle. Cut potatoes into eighths and in a bowl combine with bacon. Keep mixture warm, covered.
• Pour off all but 3 tablespoons fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes. Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes. Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.
• Serve potato salad warm or at room temperature, garnished with parsley.

WARM POTATO SALAD

Steps:

• Fry the leeks in the olive oil until translucent. Drain on paper towels.Cook the potatoes in boiling salted water until just soft.Drain and combine with the leeks, capers, sun-dried tomatoes and vinegar.Cover and stand for 10 minutes. Add the dill just before serving.

WARM POTATO SALAD

Steps:

• In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & pepper.